The Best Whole Wheat Thin Pizza Crust
Healthier homemade thin crust pizza and sauce, topped with vegetables.
Servings: 5
Calories: 508kcal
Equipment
- Mixer with paddle
- Rolling Pin
- Silicone Mat
- Parchment Paper
- Baking Sheet
Ingredients
Dough
- 2 cups whole wheat pastry flour
- 1/3 cup parmesan cheese grated
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp olive oil
- 1 tbsp brown sugar
- 1/2 cup water warm, plus 1-2 tablespoons if needed
Sauce
- 1/2 cup tomato sauce
- 1 tbsp olive oil
- 1 tsp italian spice mix
- 1/4 tsp garlic salt
- 1 tbsp brown sugar
- 1/8 tsp cayenne pepper
Toppings
- 2 cups mozzarella cheese
- 1 cup Parmesan cheese shredded or shaved
- 1 cup baby spinach fresh
- 1/2 bell pepper thinnly sliced
- 2 roma tomatoes thinly sliced
- 1 cup mushrooms sliced
- 1/4 cup onion finely chopped
- 1/3 cup black olives sliced
Instructions
- Heat oven to 450°F.
Dough
- Combine flour, baking powder, parmesan cheese, and salt in mixing bowl.
- Combine warm water, brown sugar, and olive oil.
- Mix with a paddle until dough forms.
- Remove dough and knead several times until pliable. Will be soft and spongy.
- Add a drizzle of olive oil to zip lock bag, Add dough and let rest for 15-30 minutes.
- Place dough on a rectabngle of parchment paper that will fit in baking sheet. Roll dough into a large rectagle roughly 1/8 - 1/4 inch think.
- Transfer parchment paper to a baking sheet.
- Prick dough with a fork.
- Prebake at 450°F for 5 minutes.
Sauce and Toppings
- Add sauce ingredients to a small bowl and combine. Set aside.
- Slice and chop vegetables.
Assembling Pizza (after the crust has prebaked for 5 minutes)
- Add sauce in a thin layer to crust.
- Sprinkle mozzerela and Parmesan cheese over sauce.
- Layer toppings over cheese.
- Bake at 450°F for 9-10 minutes until cheese is melted and starts to brown.